Take a cooking pot, add oil and heat it.
Add the marinated chicken into it and stir well.
Roast the chicken for 5-10 minutes on medium flame.
Keep stirring in between.
Add the blended fine paste of almonds and cashew nuts into the chicken.
Cook the masala on low heat until oil starts releasing.
Add 1 cup of water, add garam masala powder, coriander powder, black pepper powder and mix well.
Add mint leaves, coriander leaves, green chillies into the curry and mix.
Cook for 15-20 minutes on medium to low heat.
Take the deep fried onions, crush them and add into the gravy.
Add about a cup of water.
Check for salt and add if required as per taste.
Mix everything well.
Cook for 15 minutes.
Switch off the flame and lastly add lemon extracted juice.
Serve hot with roti, naan or rice.